盐浓度对自制香肠理化因子及原核微生物群落多样性的影响

为研究盐浓度对香肠发酵的影响，采用16S rRNA测序和理化分析技术，对不同盐度下发酵的自制香肠中微生物多样性和物理化学特性进行研究。结果表明，盐浓度可以显著影响pH、水分含量及过氧化值，并且也会显著影响微生物的多样性和组成。乳杆菌属（Lactobacillus）在香肠发酵中占优势，其相对丰度在30.29%～58.15%范围之间，明串珠菌属（Leuconostoc）、弧菌属（Vibrio）、不动杆菌属（Acinetobacter）、魏斯氏菌属（Weissella）、盐单胞菌属（Halomonas）、片球菌属（Pediococcus）、盐弧菌属（Salinivibrio）和四联球菌属（Tetragenococcus）受盐度的影响显著。冗余分析（RDA）结果表明，盐度对菌群的影响最大。综上所述，添加4%食盐的香肠具有更高的乳酸菌相对丰度（58.15%）。该结果有助于了解加盐对香肠发酵微生态的影响，为香肠的质量控制提供依据。

Effects of salt concentration on physicochemical factors and prokaryotic microbial community diversity of homemade sausage

In order to investigate the effect of salt concentration on sausage fermentation, the microbial diversity and physicochemical properties of homemade sausages fermented in different salt concentration were studied by using 16S rRNA sequencing and physicochemical analysis technology. The results showed that the salt concentration could significantly affect pH, moisture, peroxide value and the microbial diversity and composition. Lactobacillus was dominant in sausage fermentation, and its relative abundance ranged from 30.29% to 58.15%. Leuconostoc, Vibrio, Acinetobacter, Weissella, Halomonas, Pediococcus, Salinivibrio and Tetragenococcus were significantly affected by salinity. The results of redundant analysis (RDA) showed that salinity had the greatest effect on the flora. In conclusion, the sausage with 4% salt addition had higher relative abundance (58.15%) of lactic acid bacteria. These results were helpful to understand the effect of salt addition on micro-ecology of sausage fermentation and provided a basis for the quality control of sausages.